Career Profiles of some Food Technologists
Harriet Gibbs
Working as: PROCESS MANAGER at Fonterra, Edendale
Age: 28
Earning: $40,000
In a nutshell: “I grew up on a dairy farm in Taranaki and am proud that my role with Fonterra continues that contribution to the dairy industry.”
Why food technology?
“I have a real sense that I am contributing to the NZ economy through the work I do and share a sense of ownership with dairy farmers and others working in the dairy industry.”
At the moment I’m working as the acting Plant Manager in my section at Edendale. Fonterra Edendale employs approximately 400 staff and this plant is the production site for milk powder, cheese, AMF (Anhydrous Milkfat), lactose, whey cheese and casein. The suppliers (of which there are more than 600) are mainly in the Southland area.
The majority of my role is managerial with my focus being on managing projects and improving efficiency and product development. I have been at Edendale for four years now and I really enjoy the project management side of my job. The task force approach and small group work is extremely satisfying and I’ve yet to encounter a shortage of potential projects. I foresee my role expanding in the near future to include an increased focus on minimising waste.
 A typical day:
I have a salaried position and work a regular week even though Edendale plant works on a 24 hour/7 day a week operation in the peak season. For me a typical day in peak season will begin with the checks that need to be made every day. Supervisors will report on their concerns and we discuss methods to correct problems and improve on the status quo. Once the routine checks are made attention is turned over to addressing the immediate concerns. The remainder of my day is taken up with project work but I try to programme at least one hour per day for updating CAPEX proposals (Capital Expenditure).
People skills are important in my line of work and it’s essential to keep up to date with global trends and breakthroughs in the dairy industry. Successful projects are valued and rewarded because of their increase to the value of the company. There is a need for careful and thorough planning at Fonterra; new projects will not be approved unless they support the strategic driver of lowest cost, maximising return to our shareholders.
There is global competition for Fonterra. At the same time, Fonterra’s expertise is adding value to our joint initiatives around the world, bolstering our domestic operations and helping us meet that competition head on.
The pathway to Fonterra:
I attended Hawera High School where I received an excellent grounding in the sciences. I was fortunate that teachers stressed the importance of science, particularly Maths and Physics. My people skills were nurtured through participation in sports and drama and I still enjoy mountain biking and hiking.
I enrolled in Massey University and graduated after four years with a Technology degree majoring in Bioprocess Engineering in 2000. It was in my second year that I learned about the role of development technologist through a friend of the family. I was taken on a tour of a dairy plant and was hooked almost instantly. Now knowing the field I wished to specialise in I structured my final year project specifically for the dairy industry, modelling the degradation of casein in cheese.
My first job in the industry was as an operator at the Lactose plant in Kapuni. The hands-on nature of the role was a brilliant experience for me as well as a reality check as to what sort of workload technicians undertake. A particularly valuable experience considering that I now manage the people in these kinds of roles.
I came to Edendale four years ago after being offered a role as Process Development Technologist.
The future and advice for others:
I absolutely love my work. It is a creative role and problem solving is a key feature. My advice to young people is that there are more jobs out there for technologists than you could possibly imagine. Graduates with an engineering or technology degree are New Zealand’s future leaders.
Enjoy your science, work hard and ask questions; get involved in creative roles such as playing with Lego or being creative with food and developing new products. The future for a food technologist is bright; there are just so many career paths out there.
(Profile courtesy of Futureintech – www.futureintech.com).
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CAREER PROFILES
Real people talk about their jobs in food science, technology & engineering (courtesy of Futureintech: www.futureintech.com):
  Simon Loveday, Food Research Scientist for The Riddet Institute, Palmerston North.
 Harriet Gibbs, Process Manager for multinational dairy processor Fonterra, Edendale, Southland.
 Michelle Lucke, Process Improvement Technologist for prepared foods manufacturer, Heinz Watties, Tomoana, Hastings.
 Ben Sutherland, Product Development Technologist for healthy snack manufacturer Mother Earth Foods, Auckland.
 Anna Smith, Development Technologist for milk and dairy foods processor Fonterra Brands NZ.
 Andrew Hutton, Product Development Technologist for prepared foods manufacturer Heinz Wattie's, Hastings.
More profiles of careers in food technology at Futureintech: www.futureintech.com. |
SUCCESS STORIES
People who have made successful and interesting careers in food science, technology & engineering:
Kay McMath, a food scientist who has specialised in sensory evaluation, particularly in dairy products, becoming a leading judge at the NZ Ice Cream Awards, Massey Food Awards, and Juice & Beverage Awards.
Dr Chris Bloore, a food engineer specialising in milkpowder production, but also heavily involved in process automation and project management.
Dick Hubbard, an early food technology graduate who went on to become a household name, through his Hubbards range of breakfast cereals, and as mayor of our largest city. | |
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